15 min
4 people
Easy
Ingredients
- 350 g Ojao gluten free fusilli
- 1 Canned tuna
- 50 g Dried tomatoes
- 100 g Black olives
- 1/4 cup Lemon juice
- 4 tablespoons Olive oil
- 50g Parsley
- Pinch of Salt and pepper
Preparation
- Add the pasta in boiling salted water (1l of water and 10g of salt per 100g of pasta), cook for 7-8 minutes.
- Slice the dried tomatoes. Pit the olives, chop them coarsely and put everything in a bowl.
- Add olive oil and lemon juice.
- Drain and crumble the tuna, then add to the preparation in the bowl.
- Add a little pasta cooking water to dilute the mixture.
- Check the seasoning. Add salt and pepper if necessary.
- Add the drained fusilli to the bowl with the rest of the ingredients.
- Mix well and serve immediately.
- Sprinkle each plate with fresh cut parsely.